Easy Red Wine Jus is a delicious sauce useful to enhance meat based dishes. Ignore the fancy name this Easy Red Wine Jus is actually very simple and goes with most meats as well as some vegetarian dishes.
A jus is just a fancy word for a clear gravy or sauce usually made with meat juices and thickened by reduction (boiling away) which concentrates the flavour and thickens the sauce slightly.
This easy red wine jus uses red wine as the main flavour so it is ideal to make for dishes when you don't have any meat juices to add flavour. Most recently, in my case, I served it with my Pork and Chestnut Wellington. But I have also served it with grilled pork and lamb chops as well as with chicken and turkey.
You could make this in advance, perhaps when you have some wine leftover, and then freeze it after straining. Reheat until piping hot and whisk in as knob of butter to serve.
It is also perfect to serve alongside vegetarian dishes in place of a traditional gravy, so it is a really versatile recipe to have.
The sauce is made by first sautéing some onion and garlic. Then some brown sugar is added to the pan and cooked with the onions for a few minutes, before the red wine is added.
The red wine is boiled until reduced which drives off any alcohol leaving you with an intense concentrated flavour.
Next, some cranberry sauce or redcurrant jelly is added along with the stock and this too is reduced to give a good flavour. Finally, the sauce is strained returned to the heat and a knob of butter is whisked in to give the sauce a lovely shine.
Use a larger pan than you would normally use for this amount of sauce (or even a frying pan). The greater the surface area the quicker the liquid will evaporate and reduce.
Step by step how to make and Easy Red Wine Jus
Easy Red Wine Jus
- 1 tbsp extra virgin olive oil
- 1 small onion chopped
- 1 clove garlic chopped
- 50 g light muscovado sugar
- 300 ml red wine
- 300 ml stock beef, chicken or vegetable
- 2 tbsp cranberry sauce or redcurrant jelly
- small knob of butter
- salt and fresh ground black pepper
- Heat 1 tbsp oil in a saucepan and add one small chopped onion. Sauté the onion until softened and just beginning to colour. Add one chopped clove of garlic and cook for another minute.
- Stir 50g (2oz) light muscovado sugar and cook for a minute or two, then pour in 300ml (1⅓ cup) red wine.
- Bring to the boil and boil rapidly for about 10 minutes until the wine is reduced by about three-quarters and is syrupy.
- Stir in 300ml (1⅓ cup) stock and 2tbsp cranberry sauce and return to the boil. Reduce again by about a half or more if you want a thicker more concentrated sauce.
- Strain through a sieve and return to a pan heat stirring Season to taste then whisk in a small knob of butter to give the sauce a lovely shine.
- The jus is quite sweet which works well with most meats and particularly well with chicken and pork, however, you can reduce the sugar down to just1-2 tbsp if you prefer a less sweet sauce.
- Use a wide-based pan so that the liquid is quite shallow in the pan. This will allow the liquid to evaporate more quickly. The deeper the liquid the longer it will take to reduce.